Spaghetti Carbonara
Spaghetti Carbonara is a quintessential Roman dish that has become a staple of Italian cuisine. This classic recipe is known for its rich, creamy texture, achieved without using cream. Traditionally, Carbonara is made with guanciale (cured pork cheek), egg yolks, Pecorino Romano cheese, and freshly ground black pepper.
While guanciale is the traditional choice for its distinct flavor and fat content, it’s not always readily available. Bacon is a common substitute that still delivers a delicious result. The key to Carbonara lies in whisking hot pasta water with the egg yolk mixture to create a creamy sauce to coat the spaghetti.
In this recipe, I use Parmesan cheese instead of Pecorino Romano and add a touch of MSG to enhance the umami flavors. Despite these minor adjustments, the essence of Carbonara remains, bringing a taste of Rome to your kitchen. For more Italian-inspired recipes, check out my orzo pesto salad, chicken Florentine soup, Dutch oven lasagna, and lentil Bolognese sauce.
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Ingredients For Spaghetti Carbonara
Ingredient Notes
- Bacon: Adds a savory, smoky flavor and contributes fat that helps create the sauce. If guanciale is available, it’s the traditional choice. I like to use thick-cut, double-smoked bacon.
- Black Pepper: Adds a bit of heat and depth to the dish. Freshly cracked pepper is more flavorful than pre-ground pepper.
- Egg Yolks: These are the base of the creamy sauce. They add richness and help thicken the sauce when mixed with hot pasta water.
- MSG: Enhances the umami flavor of the dish, making it taste more savory and well-rounded. It’s optional but can make a noticeable difference.
- Parmesan Cheese: Adds a sharp, salty flavor and helps to create the creamy texture of the sauce. Freshly grated Parmesan is best for flavor and texture.
- Spaghetti: The primary ingredient, providing the base for the dish. It’s best to use high-quality spaghetti for the best texture.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Bacon: If you don’t have bacon, you can substitute cubed pancetta (Italian bacon, not smoked), but if you think you can source guanciale, please do so!
- Egg Yolks: You can use three whole eggs instead, but the sauce will be slightly less rich. I find that when using whole eggs, there’s also a higher chance of scrambling when whisking in the hot water.
- MSG: If you prefer not to use MSG, omit it. However, MSG gives the Carbonara a “made-in-a-restaurant” flavor.
- Parmesan Cheese: If you don’t have Parmesan cheese, Pecorino Romano is the traditional choice. Grana Padano or Asiago also work well.
- Spaghetti: Any long pasta, such as fettuccine, linguine, or bucatini, can be used instead of spaghetti. Some people also like penne.
- Freshly Cracked Black Pepper: If you don’t have freshly cracked black pepper, use regular ground black pepper.
Recipe Variations
Try any of the following for a twist on this spaghetti Carbonara recipe:
- Asparagus: Add sautéed asparagus.
- Chicken: Stir in cooked, shredded chicken with the bacon.
- Garlic: Sauté minced garlic with the bacon.
- Lobster: Add cooked lobster.
- Mushrooms: Sauté mushrooms with the bacon.
- Peas: Stir in cooked peas at the end.
- Red Pepper Flakes: Sprinkle red pepper flakes for a bit of heat.
- Scallops: Top with pan-seared scallops.
- Shrimp: Pan-sear shrimp with the bacon.
- Spinach: Toss in fresh spinach until wilted.
- Truffle Oil: Drizzle with truffle oil before serving.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Spaghetti Carbonara
STEP 1: Place the egg yolks, Parmesan cheese, black pepper, and MSG in a large mixing bowl.
STEP 2: Whisk until the mixture becomes a thick, sticky paste. Set aside
STEP 3: Cook the spaghetti. Before draining, reserve some of the cooking water. Slowly dribble the hot pasta water into the egg-cheese mixture while whisking constantly. This is the sauce.
STEP 4: Sauté the bacon in a large skillet until it is almost crispy. Do not drain the fat.
STEP 5: Toss the hot, drained pasta in the skillet with the hot bacon and its fat, coating the noodles thoroughly.
STEP 6: Transfer the bacon and fat-coated pasta to the bowl with the egg yolk-cheese sauce and toss everything together until well combined. Serve immediately.
Expert Tips
1. One cup of pasta water for the sauce may seem like a lot, but the pasta will absorb a lot.
2. Cook the bacon until it’s just crispy but still has some chewiness.
3. Spaghetti Carbonara is best enjoyed fresh off the stove. Prepare everything else in advance so you can serve the dish immediately while it’s hot and creamy.
Recipe Notes For Spaghetti Carbonara
- Transfer the pasta and bacon to the bowl with the egg mixture quickly. It needs to be hot to create the right creaminess in the sauce.
- Serve spaghetti Carbonara immediately for the best texture and flavor.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The spaghetti can be reheated gently on the stove or in the microwave.
More Pasta-Related Recipes
Did you make this spaghetti Carbonara? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
Printable Recipe Card
Spaghetti Carbonara
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Large bowl
- Whisk
- 6 quart (6 L) pot
- Tongs
- Large skillet
Ingredients
- 4 large egg yolks
- 1 cup Parmesan cheese, grated
- 1 teaspoon black pepper, freshly cracked
- 1 teaspoon MSG
- 1 lb spaghetti
- 8 ounces bacon, diced
Instructions
- In a large bowl, whisk together the egg yolks, Parmesan cheese, black pepper, and MSG until the mixture becomes a thick, sticky paste. Set aside.
- Fill a large pot with approximately 5 qt (5 L) of water. Add 2 tablespoons plus 1 ½ teaspoons of salt. Bring the water to a boil and cook the spaghetti al dente according to the package directions.
- When the pasta is halfway finished, cook the bacon in a large skillet over medium-high heat until it is almost crispy. Do not drain the fat.
- Before draining the pasta, scoop out 1 cup (250 ml) of the pasta cooking water. Slowly dribble the hot pasta water, a little at a time, into the egg-cheese mixture while whisking constantly to prevent the yolks from scrambling.
- Use tongs to toss the hot, drained pasta in the skillet with the hot bacon and its fat, coating the noodles thoroughly. Transfer the bacon and fat-coated pasta to the bowl with the egg yolk-cheese sauce and toss everything together until well combined. Serve immediately with more Parmesan cheese and black pepper.
Recipe Notes
- Transfer the pasta and bacon to the bowl with the egg mixture quickly. It needs to be hot to create the right creaminess in the sauce.
- Serve spaghetti Carbonara immediately for the best texture and flavor.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The spaghetti can be reheated gently on the stove or in the microwave.
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. If accurate data is important to you, please verify it independently.